90 ml butter 6 tbsp
2 1/2 large onions, halved & sliced 2 1/2
25 ml fresh rosemary, chopped 2 tbsp
6 parsnips, peeled & sliced
4 large russet potatoes, peeled & sliced
250 ml milk, heated 1 cup
Melt 1 1/2 tablespoon (20 ml) butter in heavy skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary.
Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons (70 ml) butter; stir until smooth. Stir in onion mixture. Season with salt and pepper.
Serves 6